Vegetables That Start with E

Eat your edamame! Whether you’re playing a trivia game or trying new veggies in your kitchen, this is the guide for you! Get the skinny on all the vegetables that start with “E” like eggplant, endive, and edamame. Learn what nutritional benefits each has to offer, plus how to incorporate them into your meals. Take the first step towards a healthier lifestyle today!

A group of purple mini eggplants sit on a white table. The text reads, Vegetables That Start With E, from endive to edamame to eggplants.

This post is part of my new series, Increase your VEGGIE IQ. From eggplant to endive, let’s explore all of the deliciousness these Vegetables That Start with E have to offer. For another option, check out my W Veggies guide!

Boost your veggie knowledge today with this quick and easy guide!

These 12 “E” vegetables come in various shapes, sizes, and colors. You can eat these veggies raw, cooked, or used in various dishes.

What’s missing from this list of vegetables that start with the letter E? Do you know others I should consider adding? You can leave a comment below and let me know so I can add it to the list!

1. Earthnut Pea

The earthnut pea, also known as the Chinese pea or yam pea, is a legume that is native to Europe and Asia. It is a herbaceous perennial plant that can grow up to 1.5 meters tall.

The earthnut pea has an edible tuberous root. The root is about 2-3 centimeters in diameter and has a sweet, nutty flavor. The earthnut pea is a good source of carbohydrates, dietary fiber, and vitamins A and C. You can eat an earthnut pea that can be raw or cooked in various dishes. You often see will chop it up and cook it in soups, stews, and curries. The earthnut pea can also be roasted, boiled, or fried.

2. Edamame

Edamame are young soybeans that are harvested while they are still green and immature. They are a good source of protein and fiber. Eat edamame steamed or boiled. They are delicious served as an appetizer or snack.

Looking down on edamame pods topped with sesame seeds and garlic bits.

3. Eddo

Eddo is a tropical root vegetable that is related to the yam. It has a starchy texture and a mild flavor. You can eat eddo raw, but it’s preferable to cook it in various dishes.

Several brown eddo root bulbs are on a white counter top.

4. Eggplant

When it comes to vegetables that start with E, this next veggie is high on the list! Eggplant is a large, purple vegetable that is native to India.

It is a member of the nightshade family, which also includes tomatoes, potatoes, and peppers. Eggplant is a good source of dietary fiber and vitamin C. It is most often roasted, grilled, or fried. For example, you can add it to these Oven Roasted Veggies.

5. Elephant Ears

Elephant ears are a type of tropical plant that is known for large leaves. However, did you know that some elephant ears are also edible? The edible elephant ear, also known as taro, is a starchy root vegetable that is native to Southeast Asia. Taro is a good source of carbohydrates, dietary fiber, and vitamin C. It is also low in fat and calories.

You can cook taro in various ways, including boiling, frying, and steaming. It is often used in soups, stews, and curries. Taro can also be mashed or pureed and used as a thickener.

A field of green elephant ear plants, some of which are highlighted in sunshine.

6. Elephant Garlic

Elephant garlic is a vegetable that starts with E. It’s a type of leek that is closely related to garlic. It has a milder flavor than garlic and is often used as a substitute for garlic in recipes. Peel and mince elephant garlic and serve it raw, cooked, or in a variety of dishes. Because of its milder flavor, it works great in this sweet potato hummus recipe.

A farmer's market display has garlic wrapped in purple bags. The sign reads, Elephant Garlic, $6.95 per pound.

7. Endive

Endive is a leafy green vegetable that is related to chicory. It has a bitter taste that is often mellowed by cooking. Endive is a good source of vitamins A and K. Endive is a green that you can eat raw in salads. But you can also cook it in stir-fries or soups.

Three stalks of endive sit on a white counter, one is propped up higher than the other two.

8. English Peas

English peas, also known as garden peas or shelling peas, are a type of legume that is native to Europe and Asia. They are a popular vegetable that you can eat fresh, frozen, or canned. English peas are a good source of protein, fiber, and vitamins A and C.

9. Enoki Mushrooms

Enoki mushrooms, also known as velvet shanks, are a type of edible fungus that is native to East Asia. They are long, thin, white mushrooms with a mild flavor and crunchy texture.

Enoki mushrooms are often used in Japanese, Chinese, and Korean cuisine. You can eat them raw, but I recommend cooking mushrooms before eating them. These mushrooms are a good source of dietary fiber and vitamin C. They are also low in calories and fat. Learn more about the health benefits of enoki mushrooms.

A group of white enoki mushrooms are displayed against a white background.

10. Escarole

Escarole is a leafy green vegetable that is related to endive. It has a slightly bitter taste that is often mellowed by cooking. Escarole is a good source of vitamins A and K. Serve it raw in salads, but you can also cook it in this tofu stir recipe.

Looking at the root end of escarole, with the leafy greens pointing away from the image.

11. Espelette Pepper

Espelette pepper, also known as Piment d’Espelette, is a chili pepper cultivated in the French commune of Espelette, Pyrénées-Atlantiques. It is mildly hot, measuring up to 4,000 Scoville Heat Units. Espelette peppers are small, round, and red. They are typically about 1 inch in diameter.

Espelette peppers are dried and then crushed into a fine powder. The powder has a bright red color and a mild, fruity flavor with a hint of heat. Espelette pepper is a popular ingredient in Basque cuisine, where it is used to flavor various dishes, including soups, stews, and meats. You can also use it to make sauces, vinaigrettes, and rubs.

You can use this red pepper substitute guide to find alternatives to this pepper.

12. Ethiopian Kale

Ethiopian kale, also known as collard greens or mustard greens, is a leafy green vegetable that is native to Ethiopia. It is a member of the cabbage family and is closely related to kale, collard greens, and mustard greens. Ethiopian kale has a slightly bitter flavor that is milder than kale or mustard greens. It is a good source of vitamins A, C, and K, as well as fiber and calcium. Ethiopian kale can be eaten raw or cooked.

If you are lucky enough to get some, use it in soups, stews, and stir-fries. You can also add it to salads such as Easy Kale Salad. Another option is to serve it sautéed as a side dish. Ethiopian kale is a versatile and delicious vegetable that can be enjoyed in various ways.

More Alphabet Vegetables


Vegetables are a vital part of a healthy diet. They are low in calories and fat, and they are a good source of vitamins, minerals, and fiber.

These vegetables that start with E can help you maintain a healthy weight, reduce your risk of chronic diseases, and improve your overall health.

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